Job Description

About the role

The Culinary Executive is responsible for planning, managing and executing all aspects of food preparation and service in the nursing home. This role ensures that meals are nutritious, safe and appealing to residents while maintaining compliance with hygiene and dietary standards. The Culinary Executive also leads kitchen staff, oversees menu panning and manages operational efficiency in line with organizational policies. Additionally, the role provides on-the-ground support to the culinary team during manpower shortages and covers procurement-related administrative duties in the absence of the Admin Executive.

Job Responsibilities

Menu Planning & Development

Lead the menu planning process, working closely with Sous Chefs, Dietitians and Speech Therapist to design monthly menus that meet residents' dietary needs, nutritional requirements and preferences Collaborate with dietitians and healthcare staff to accommodate special diets (e.g. diabetic, low-sodium, texture-modified diets) Innovate new recipes while maintaining cost-efficiency and quality standards

Food Preparation & Quality Control

Supervise and participate in food preparation to ensure consistency, taste and presentation Ensure meals are prepared according to food safety, hygiene and nutritional guidelines Monitor portion control and food wastage to optimize operational efficiency

Staff Management & Support

Lead, train and mentor culinary staff to ensure professional standards and adherence to best practices Provide on-the-ground support during manpower shortages or operational challenges Establish Standard Operating Procedures (SOPs) for food preparation, hygiene and safety compliance

Procurement & Administrative Support

Cover administrative responsibilities, including procurement, in the absence of the Admin Executive Maintain inventory of kitchen supplies and ingredients; place orders as needed Ensure accurate record-keeping of inventory, procurement and expenditures

Operations & Compliance

Ensure compliance with local food safety regulations, PDPA and healthcare standards (e.g. HCSA) Maintain records of food production, inventory and incidents as required for audits and reporting

Resident Engagement & Service Excellence

Respond to resident feedback and adjust menus or processes accordingly Support meal service quality and presentation in the dining area Promote a positive dining experience while addressing special requests or concerns

Budget & Cost Management

Monitor kitchen expenses, control food costs and recommend cost-savings initiatives Collaborate with management to ensure operational efficiency within budget constraints

Other Duties

Support kitchen operations during audits, inspections or festive events if needed Perform any other duties as assigned by the SANH Cluster Lead of Culinary Services and/or Cluster CEO

Working Conditions

Willingness to work 6 days per week, 8 hours per day, including early mornings, weekends or public holidays if needed * Ability to work in a kitchen environment with exposure to heat, steam and cooking equipment ,PPE and hygiene protocols to be followed when accessing kitchen and resident care areas